Greg Norman’s Bar & Australian Grille located at Barefoot Landing

Not every Grand Strand diner is privy to watching dolphins cruise the Intracoastal Waterway, but customers at Greg Norman’s Australian Grille have such an advantage.

The elegant, romantic North Myrtle Beach restaurant at Barefoot Landing is popular among locals and visitors for its food and view.

It is the brainchild of world-renown golf legend, Greg Norman, who opened the eatery in October 1999.

Like his stellar golf career, fans of his restaurant believe Norman has developed a winning combination of food, ambience and service.

In a review of Greg Norman’s Australian Grille posted on TripAdvisor, a reviewer said, “We enjoyed the view and watched a dolphin cruising back and forth in front of the restaurant. It was as if it was trained. What a wonderful memory.”

The same reviewer said the filet mignon meal was delicious and one of the best dinners ever.

“We market ourselves as a casual, fine dining restaurant,” said Peter Dombrowski, director of operations for Greg Norman’s Australian Grille. “The ambience, quality of food and the presentation of the food distinctively set us apart.”

Dombrowski said the natural surroundings of the eatery also repeatedly make it a top pick.

“The million-dollar setting right on the Intracoastal Waterway is second to none,” he said.

The restaurant’s décor is rustic and features dark, leather booths and all wood dining tables without tablecloths, which by no means takes away from its elegance.

It is the food – although the ambience and physical landscape continuously woos customers – that keeps the masses coming back.

“We are well known for our fried calamari,” Dombrowski said. “Our seafood spring rolls, a combination of a puree of fish and vegetables, are also popular.”

The fried calamari, which is crowned with sweet-and-sour chili glaze, cilantro and parmesan, is served with a light red curry aioli. A small plate costs $8; a medium costs $12 and a large plate is $16. The crunchy seafood spring rolls are served with Asian slaw and soy-scallion and sweet-and-sour dipping sauces, with a medium serving priced at $12 and a large serving priced at $16. There is not a small plate for the seafood spring roll appetizer.

The main courses are just as mouthwatering. For example, the Wood-grilled Atlantic salmon that sits atop whipped potatoes is served with a creamy succotash of corn, onions, sweet peas and applewood bacon. It costs $24.

Even though the entrees are rightfully in a stratosphere of their own, the signature desserts are also highly lauded.

The mini chocolate soufflé – a semi-baked dark chocolate dream with a warm, oozy center served with ice cream and drizzled in raspberry chocolate sauce – is a fantasy fulfilled for chocolate lovers. It costs $7.50.

Other desserts that make weight watchers ignore calls from Jenny Craig include the Australian banana xangos – a banana cheesecake-filled flaky pastry tortilla that is baked and served à la mode with chocolate and caramel sauces. It, too, is $7.50.

No wonder families, large groups of golfers and single folks like to relax and dine at Greg Norman’s Australian Grille. (There is even a retail shop with ladies apparel, travel bags, men’s attire and other items).

The eatery also features entertainment daily throughout the summer, with the live music beginning at 6:30 p.m.

Happy hour is from 3 p.m. to 6 p.m. Monday through Friday, with drink specials from 4 p.m. to 7 p.m. At the eatery’s bar, known as the Shark Pub, well drinks are $4.50 during happy hour, while beer selections are $2.50. There are also $5 martinis.